Black Bean Chili

Ingredients:

• 1 lb (450 g) dry black beans or three 16 oz (425 g) cans of rinsed black beans
• 350 g raw spicy Italian sausage, casing removed
• 450 g of ground beef
• 2 onions, chopped
• 5 cloves garlic, chopped
• 1 jalapeño pepper, seeded and finely chopped
• 3 tbsp. chili powder
• 1 tbsp. l. ground cumin
• Two cans (800g each) of canned whole tomatoes, coarsely chopped, do not pour out the liquid
• 1 and 1/4 cups homemade chicken broth or store-bought low-sodium chicken broth
• 2 tbsp. finely ground corn flour
• Sour cream
• Chopped green onions
• Hot sauce for serving

Preparation:

1. If you have dry beans, sort them. Place them in a large bowl and add enough water to completely cover them. Soak overnight. Alternatively, place the beans in a large saucepan with water and bring to a boil over high heat. Once boiling, remove from heat and set aside for 1 hour. Before cooking, remove any floating beans and drain.
2. Cover the soaked beans with fresh water in a large, heavy-bottomed saucepan. Season with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to low. Simmer, covered, until the beans are tender, about 1 hour. Taste and adjust salt and pepper as needed. Set aside.
3. Heat a large heavy-bottomed saucepan over medium heat. Add the sausage, ground beef, and onion. Cook, stirring frequently, until the meat is no longer pink, 5-7 minutes. Add the garlic and jalapeño and cook until fragrant, 45-60 seconds.
4. Add chili powder, cumin, tomatoes, and broth. Season with salt and pepper. Bring to a boil over high heat, then reduce heat. Cook, stirring occasionally, until the sauce thickens slightly, about 30 minutes.
5. Add the cornmeal and black beans and stir. Cook, stirring occasionally, until the chili thickens and the flavors meld, about 15 minutes. Taste and season with salt and pepper. Serve the chili with sour cream, green onions, and hot sauce.